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    You are in: Home / Recipes / Roasted Ratatouille Recipe
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    Roasted Ratatouille

    Roasted Ratatouille. Photo by Marysdottir

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Gerry sans Sanddunes's Note:

    Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
    2. 2
      Sprinkle with rosemary, thyme, salt and pepper.
    3. 3
      Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
    4. 4
      Toss with basil, olive oil and vinegar.
    5. 5
      Taste and adjust seasonings if necessary.

    Ratings & Reviews:

    • on September 03, 2007

      55

      I should have reviewed this months ago ... I've been living on this since early summer. This is THE best ratatouille recipe I've ever come across. It's the only way I'll prepare it now -- other recipes are too soupy for me. I love the fact that all the vegetables retain their texture and individual flavors, instead of turning into one giant stew. I particularly love the piquancy that the vinegar gives it -- I've been using 1/4 cup white balsamic vinegar to one Tbsp. olive oil, and about a half-cup of fresh basil. I've also started using grape tomatoes instead of plum tomatoes; the grape tomatoes are particularly sweet when roasted (and you don't have to chop up quite as much). This is a fabulous recipe, has helped me lose my final 10 pounds on WW, and I can't thank you enough for posting it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2010

      55

      What a forgiving recipe! I like use grape tomatoes but I've also altered which veggies I put in depending on what I've got. It always turns out amazing! I do make sure to bake it for at least an hour and a half. Up to 2 hours, checking and stirring every 20 mins for the first hour and every 10-15 mins after that. The longer roast means all the veggies carmelize together. My fave way to serve this dish is actually cold. I stuff it in a whole wheat pita and top with a little sheep's milk feta. It's a really easy way to stick with your diet! This is definitely one of my fave veggie dishes of all time!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2010

      55

      This is just FANTASTIC! The only thing different I did was to sprinkle the vegies with a bit of Olive oil before baking and sprinkle it with Herb de Provence. Great on Angel Hair pasta and/or Persian Saffron Rice. Thank you so much for posting it! Ferryal

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)

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    Nutritional Facts for Roasted Ratatouille

    Serving Size: 1 (318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 107.3
     
    Calories from Fat 26
    25%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 227.2 mg
    9%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 6.0 g
    24%
    Sugars 7.0 g
    28%
    Protein 4.0 g
    8%

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